SECONDI (MAIN COURSES)

Acquapazza (fish stewed with tomatoes, herbs and garlic) – Campania	Costoletta alla milanese (breaded veal cutlets) –Lombardia	Branzino con finocchio (sea bass with fennel) – multi-regional	Frittata di tartufo nero (grated black truffle omelette) – Umbria
Saltimbocca alla romana (veal escalopes with sage and prosciutto) – Campania	Arrosto morto (pan-roasted beef rib-eye) – Emilia Romagna	Melanzane alla parmigiana (aubergine parmigiana/eggplant parmesan) – Campania and Sicilia	Ossobuco alla milanese (braised veal shank)
Polpettine (meatballs)	Abbacchio al forno (roast lamb)	Polpettone (meatloaf) –Emilia Romagna	Brodetto marchigiano (fish and seafood stew) – Le Marche
Rombo al forno (roast turbot with potatoes)	Scaloppine al limone (veal escalopes with lemon) –Lombardia	Pesce al cartoccio (fish baked in parchment)

Shares 0